Calcium effects on the functionality of a modified whey protein ingredient

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl₂ into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R² > 0.985), while it had a linear positive correlation with mouth-coating (R² > 0.97). A linear positive correlation (R² > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle-particle complex interfaces

In this study, we used large, rigid, and hydrophilic zein-propylene glycol alginate composite particles (ZPCPs) and small, soft, and hydrophobic whey protein microgel (WPM) particles to synergistically stabilize a Pickering emulsion for delivery of β-carotene. The photothermal stability and storage stability of β-carotene were improved with the combined use of different particles. Microstructural observations showed that ZPCPs were effectively adsorbed at the oil/water interface despite the substantial interparticle gaps. WPM particles could swell and stretch on the interface due to their deformable structure, thereby forming an interfacial layer of flattened particles to cover a large surface area. The interfacial structure and macroscopic properties of Pickering emulsions were modulated by adjusting the mass ratio and addition sequence of different particles. The combination of ZPCPs and WPM delayed the lipolysis during gastrointestinal digestion. Through controlling the composition of the complex interface, the free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 15.64% to 9.03%. When ZPCPs were used as the inner layer and WPM as the outer layer and the mass ratio of ZPCPs to WPM was 4 : 1, the Pickering emulsion showed the best stability and β-carotene bioaccessibility. The Pickering emulsion with particle-particle complex interfaces could be applied in foods and pharmaceuticals for the purpose of enhanced stability, delayed lipolysis or sustained nutrient release.

Interactions and structural properties of zein/ferulic acid: The effect of calcium chloride

Zein is potential in encapsulating and delivering polyphenols in food industry. Our study investigated the interaction mechanisms and structural changes of the interaction between ferulic acid (FA) and zein under different CaCl₂ concentrations. Addition of CaCl₂ resulted in amino acids micro-environment and structural changes of zein and zein/FA complex, which was dependent on different CaCl₂ concentrations. At 0.5 mol/L CaCl₂ concentration, zein/FA exhibited spherical particles with rough surfaces. Fourier transform infrared analysis showed the decrease of α-helix and β-sheets contents accompanied by the increase of β-turns and unordered coil contents. Molecular dynamics simulation demonstrated FA interacted with zein mainly through hydrogen bonds and hydrophobic force. These observations might contribute to the decreased surface hydrophobicity and digestibility of zein. Results provided a better understanding of the interaction between zein and other molecules, which might be helpful for the development of zein particles as functional materials to encapsulate and deliver bioactive compounds.

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate

BACKGROUND

The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico-chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L^-1 calcium lactate.

RESULTS

Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.2 mmol L^-1 calcium lactate were significantly enhanced after sonication. Furthermore, particle size of WPI dispersions containing 1.20 mmol L^-1 calcium lactate was minimised after sonication. Scanning electron microscopy of sonicated WPI suspensions containing 1.20 mmol L^-1 calcium lactate showed that WPI microstructure had significantly changed. After WPI dispersions were treated by sonication assisted with calcium lactate, its gel strength enhanced and solubility decreased. Gel strength of sonicated WPI dispersions (600 W, 40 min) was the maximum among all the WPI treatments. Emulsification activity of sonicated WPI dispersions reduced while its emulsion stability increased. The DPPH radical scavenging activity and ferrous reducing power of sonicated WPI dispersions mostly increased.

CONCLUSION

Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry.

Quercetagetin-Loaded Zein-Propylene Glycol Alginate Ternary Composite Particles Induced by Calcium Ions: Structure Characterization and Formation Mechanism

The complexation of zein and propylene glycol alginate (PGA) was confirmed to improve the entrapment efficiency and loading capacity of quercetagetin (Q) in our previous study. The present work focused on the influence and induction mechanism of calcium ions on structures of Q-loaded zein-PGA ternary composite particles. The incorporation of Ca²⁺ resulted in the formation of aggregates with a large dimension between zein particles, led to obvious conformational, secondary, and tertiary structural changes of zein, and caused the disappearance of crystalline structure of zein. PGA exhibited a fine filamentous network structure and became much thicker and stronger in the presence of Ca²⁺. The presence of Q promoted the affinity and binding capacity of Ca²⁺ to zein and PGA. An interwoven network structure with enhanced firmness and density was observed in Q-loaded zein-PGA composite particles, leading to improved thermal stability. Three potential mechanisms were proposed to explain the structural characteristics induced by Ca²⁺, including particle-particle collision for zein particles, chain-chain association for PGA molecules, and simultaneous cross-linking coupled with aggregating for Q-loaded zein-PGA composite particles.

Tubulin and its prokaryotic homologue FtsZ: a structural and functional comparison

Microtubules are one of the three primary constituents of the eukaryotic cytoskeleton and are constructed from the protein tubulin. FtsZ is a close structural homologue of tubulin within prokaryotes, and plays an important structural role during cell division. This article compares what is known about the structures that these two homologues are able to form in vivo and in vitro and examines the evidence that the water in the immediate vicinity of the structures, particularly in microtubules, may play an important role in their formation and stability. The article then examines evidence that this hydration layer might help our understanding of how the structures formed by tubulin and FtsZ are stabilised by associated proteins and selected cations. The article then considers recent studies of the charge distribution and dipole moments of tubulin and extends this work to include the electrostatic characteristics of FtsZ. There is then an examination of the ways in which the electrostatic similarities and differences between the two proteins might be related to the similarities and differences in the filamentary structures that they form.